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Coconut Whipped Cream
Nondairy Coconut Whipped Cream PHOTO: LIZ ANDREW/STYLING: ERIN MCDOWELL

Searching for an alternative to classic whipped cream? Well, our recipe for coconut whipped cream is the stuff nondairy dreams are made of. You can serve it just as you would the original. Like over some fresh berries. Or on a slice of pie. Or to top off a milkshake. Or as frosting on cupcakes. You get the idea.

Makes about 2 cups

Two 15-ounce cans cream of coconut, chilled in the refrigerator for 12 to 24 hours

½ cup confectioners' sugar

½ teaspoon pure vanilla extract

1. In the bowl of an electric mixer fitted with the whisk attachment, whip the coconut cream on medium-high speed. Mix until soft peaks form, 2 to 3 minutes.

2. Add the confectioners' sugar and continue to whip to medium peaks, 1 to 2 minutes more. Stir in the vanilla extract.

3. Serve the whipped cream immediately or refrigerate until ready to use. It will keep, stored in an airtight container in the refrigerator, for up to three days.

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